A cooking teacher and food expert analyzes Michelin's first Philadelphia list − and gives inspectors a rating of zero stars

Restaurant work demands intense physical, mental and emotional commitment, and recognition is often scarce. That made the celebration at the Michelin Guides 2025 Northeast Cities Ceremony on November 18 in Philadelphia especially meaningful, as many dedicated members of the citys dining community were finally acknowledged.

Three Philadelphia restaurants earned a Michelin star: Provenance, Friday Saturday Sunday, and Her Place Supper Club. Ten others were awarded Bib Gourmands for delivering excellent food at accessible prices, and 21 more secured Michelin-Recommended status. Pietramala received the regions only Green Star for its sustainability efforts.

The Culinary Arts and Science program at Drexel University where I teach has placed co-op students, staff and alumni in all three newly starred restaurants, adding an extra layer of pride to the occasion.

As a classically trained chef, educator and author of the textbook Culinary Improvisation, Ive been closely observing Michelins approach in Philadelphia. I also contribute to The Infatuation Philly, where the goal is to offer honest, reliable dining guidance. Much of my time is spent visiting and evaluating restaurants.

In Culinary Improvisation, my co-authors and I describe the foundational elements that enable culinary creativity: technical mastery, exposure to diverse ingredients and cuisines, and a supportive culture that encourages experimentation. My concern was that Michelin while beneficial for tourism and national recognition might suppress some of the creative freedom that has long defined Philadelphias vibrant dining landscape.

The Michelin Guide states that stars are awarded based on ingredient quality, technique, flavor, the chefs culinary identity, value and consistency. Notably absent from the criteria is innovation, which is central to much of what makes Philadelphias restaurants special.

Notable omissions

The three selected restaurants are unquestionably strong choices, but the list leaves out many establishments that embody the citys inventive culinary spirit. Within Philadelphia proper, restaurants such as Emmett, Fork, Vernick Fish, Ogawa, Rice and Sambal, Elwood, Alice, Fiore, a.kitchen, Perla, Bastia, Blue Corn, Little Fish, Mawn, Lacroix and Le Virtu deserve at least a recommendation.

Although Michelin indicated that suburban venues were eligible, none were included. That overlooks standout destinations like Cornerstone, June BYOB, Hearthside, Zeppoli, Park Place, Ripplewood, Andiario, Lark and The Choice.

Meanwhile, the three recommended cheesesteak spots Dalessandros, Del Rossis and Angelos reflect a predictable tourist trope. More distinctive local favorites such as China Gourmet, Nom Wah, Bai Wei, E-Mei, Caf Nhan, South Philly Barbacoa, Black Dragon, Doro Bet, Farina di Vita and Johns Roast Pork failed to appear, despite offering exceptional value and representing the citys true culinary identity. For locals, the roast pork sandwich ideally with sharp provolone, broccoli rabe and long hots eclipses the cheesesteak as the definitive Philadelphia bite.

Acclaimed restaurants like Mawn were left out entirely, as was the omakase counter at Royal Sushi and Izakaya, which many expected to earn a star. Although the izakaya section received a Bib Gourmand, the assessment did not address the highly regarded omakase menu. Chef-owner Jesse Ito and critic Craig LaBan speculated that inspectors may not have secured reservations an unacceptable oversight for an organization tasked with evaluating excellence.

What Michelin means for the city

Michelins arrival can help drive tourism, fill seats during slower times and attract national talent. Yet few realize that cities must pay to appear in Michelins guides. Philadelphias absence prior to this year reflected not a lack of quality but a lack of financial participation. Other cities, such as Houston in 2024, reportedly paid hundreds of thousands of dollars for inclusion.

If Philadelphia paid a similar or higher amount, the investment could have supported scholarships for emerging culinary professionals, strengthened local hospitality programs or reduced barriers for underrepresented restaurateurs. Instead, the funds contributed to validating restaurants that already enjoy substantial acclaim making them even harder to access for both residents and visitors.

In a city renowned for its independence and unpolished charm, the whole process feels strangely out of character.

A personal resolution

I plan to spend the coming months revisiting the restaurants that continue to define Philadelphias culinary heart, despite receiving little or no recognition from Michelin. With more than 6,000 places to eat, I will have plenty to keep me busy. Tourists can enjoy the starred destinations at least until the excitement settles.

Author: Lucas Grant